Sauerkraut Fish:

Preparation materials: 800 grams of grass carp, pickled fish seasoning packet 1 packet, 20 ml of oil, a little onion, a little minced garlic, 3 grams of chicken broth, 30 ml of wine, 1 tablespoon of cornstarch, 4 grams of salt, a little ginger

1, grass carp cleaned;

2, and then pick off the Fish bones;

3, cut into slices on the diagonal;

4, fish slices add salt and then pour into the cooking wine, cornstarch and let stand for half an hour, fish bones cut into pieces and then pour into the cooking wine and mix;

5, and then ready to pickled fish seasoning packet and onion, ginger and garlic;

6, the pot of oil, oil temperature of 7 minutes of heat into the onion, ginger and garlic popping the aroma;

7, pour the water to join the pickled fish seasoning after high-fire boil;

8, after the first fish bones into the boil after a few moments of burning and then add the fish slices;

9, high-fire burn until the fish is cooked to try to taste, add chicken;

10, sprinkle with green onions and then out of the fire out of the pot;

11, the finished product picture.